Methi Malai Paneer: A Creamy And Spicy Delicacy
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Yummy! That is what you’d say after taking your first spoonful of this delicious curry, filled with creamy and spicy flavours. Methi Malai Paneer, one of the best fenugreek leaf dishes, is not only healthful but also has a nice and delectable sauce of cashew-nuts, garlic, and onion, whose taste blends very well fenugreek leaves and paneer, giving it a subtle yet rich taste character. The addition of milk makes it creamy and adds a pleasant, delicate flavour, continuing the explosion of flavours.

So, indulge in the incredibly tasty and creamy flavour of a traditional North Indian dish like never before. It simply takes a few simple ingredients to make Methi Malai Paneer at home. This delectable meal tastes best when served as a main course with hot steamed rice or chapatis. Although the curry in this meal has a moderately sweet flavour, the amount of spice can be changed to suit individual tastes. At the following get-together party you host, serve your friends and family this delectable recipe and watch them lick their bowls clean. Enjoy your feast.

Here’s the recipe for Methi Malai Paneer.


  • 1 cup paneer 
  • ¼ cup methi leaves
  • ½ cup plain yoghurt  
  • 1-inch fresh ginger
  • 2 garlic cloves
  • 2 large onions 
  • 2 tomatoes  
  • 1 tbsps tomato purée
  • 4 tbsps vegetable oil 
  • ½ cup water
  • 1 tsp turmeric
  • ½ tsp garam masala powder  
  • 1 tbsp coriander powder
  • 1 tsp Kashmiri red chilli powder
  • 1 tsp salt


  • Put chopped tomato, onion, ginger and garlic in a grinder jar.
  • Make a paste by pulverising ingredients until they are well blended.
  • Heat the oil in a sizeable non-stick pan for 30 seconds on high, then turn the heat down to low.
  • Add 1/2 tsp of Kashmiri red chilli powder, a pinch of methi leaves, and 1/2 tsp of turmeric powder and sauté.
  • Then, add the onion-tomato paste and cook for a minute over medium-high heat.
  • After adding the powdered spices, cook for 30 seconds and cover the pan.
  • Allow the masala to simmer for 2 minutes on medium-low heat.
  • After adding the yoghurt (curd/dahi), sauté everything with the masala.
  • Allow the masala to simmer over low heat for one minute.
  • Add fresh fenugreek leaves or dry kasuri methi and continue to sauté.
  • After that, add water and cook for 2–3 minutes at low heat
  • Then, put the chopped paneer and sauté.
  • If necessary or desired, add additional methi and sauté.
  • After one quick sauté, turn off the heat.
  • Serve hot or cold after being transferred to a serving bowl.
  • When stored in an airtight container, Methi Malai Paneer can be kept in the refrigerator for approximately two days. Prior to serving, properly rewarm it in a pan or microwave.